Set your silicone Silpat mat out on the counter (I put mine on a large baking sheet).

Grease your kitchen scissors and kitchen scraper or knife with nonstick cooking spray. Set aside.

In a medium sized saucepan combine the sugar, water and cream of tartar. Continually stir the sugar mixture until the sugar dissolves. After the sugar dissolves, let the sugar boil without stirring until it reaches the hard crack stage on your candy thermometer. (149°C/300°F)

Once the sugar reaches the hard crack stage take the pan off the heat and immediately pour it onto your Silpat silicone mat.

Now is the the time to work fast!!! Quickly add the citric acid, food coloring and lemon extract to the hot sugar.

With your buttered kitchen scraper, fold the sugar over itself as if kneading repeatedly to mix thoroughly.

Once the sugar is all mixed with flavorings, the sugar should be starting to cool enough to handle but yet still very warm and soft.

You'll notice that the sugar wont stick as much to the mat once it starts cooling and its easier to fold and form.

Take small sections of the warm sugar and roll into ropes.

Using your buttered kitchen scissors, cut small pieces off of the sugar rope and immediately roll into small drops/balls. Set aside on a baking sheet lined with parchment paper.

After making all the drops, roll them in the powdered sugar to keep them from sticking together and a little sweetness.

These do well when they're stored in an airtight container and keep for up to 3 months.

**Sugar Tips**

If the sugar starts to harden up while you are trying to roll the drops, place the sugar on the Silpat silicone mat on top of a baking sheet into the oven at 200° for 2 to 3 minutes to soften it. I had to do this a few times. Remember, sugar hardens fast so you have to work quickly.

You can also make sugar curls while you are working with forming the warm sugar. While the sugar is nice and warm, pull it gently into a long thin string and wrap it around a greased wooden spoon. Wait 1 minute for the sugar to cool then gently remove the curl and use for your favorite dessert as a fancy garnish!

(Adapted from Chocswirl blog)